| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lasagna noodles, boil 10-15 minutes. Cool in cold water |
| 2 |
lb |
Cottage cheese (dry variety) |
| 1 |
c |
Sour cream or plain yogurt (we used sour cream) |
| 2 |
|
Eggs |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Oregano |
| 1 |
lb |
Mozzarella cheese- grated |
| 2 |
tb |
Salad oil |
| 3 |
lg |
Onions |
| 28 |
oz |
Tomatoes (or part each juice and paste) |
| 2 |
cn |
(6 ounce) tomato paste |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Basil |
| 2 |
ts |
Sugar (we forgot this, but afterwards, we decided maybe substitute |
| 6 |
ts |
Wine for sugar) |
| 2 |
cn |
Mushrooms |
| 1 1/2 |
lb |
Ground beef (up to 2) |
INSTRUCTIONS
Here is a my fiance's TnT Lasagna recipe. We made it last week and it was
GREAT!
Mix cottage cheese, sour cream, eggs, pepper, oregano, and salt to taste.
Heat 2 T oil in frying pan, saute onions. Brown beef and drain. Add
mushrooms, sugar, basil and tomatoes. Cook 15 minutes. In buttered pan,
place noodles, cottage cheese mixture, mozzarella cheese then meat- repeat
layers and bake at 325 for 1 1/2 hours.
*We also added a finely chopped clove of garlic to onions. Posted to TNT -
Prodigy's Recipe Exchange Newsletter by angir@juno.com (ANGI L RAYCHER) on
Mar 12, 1997
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